3/4 - 1 cupJaggery, (can add more if you have a sweet tooth )
3 - 4nosCardamom
3cup Water, including the amount used for grinding
Soak rice for about 2-4 hours.
Grind rice,coconut ,jaggery , salt and cardamom to a very fine paste by adding little water.
Transfer the batter to a nonstick kadai / heavy bottom kadai. Add remaining quantity of water. Total for 1 cup of water we need 3 cup of water .. ie 1: 3 proportion . The batter should be like thin like neer dosa batter consistency .
Keep on low-medium flame and stir the mixture continuously ensuring that no lumps are formed.
Add ghee in steps and continue stirring the mixture till it forms a mass of ball and starts leaving the sides of kadai. This will take about 15-20 mins.
Grease a plate with ghee and transfer the mass to the plate .Spread the mixture evenly using a spatula and smoothen the surface.
Once warm,cut halbai into desired shape and serve warm /cold.Can be stored for 4 days if refrigerated. ..
You can replace rice with wheat /ragi /poha/rava.
Before taking it off the pan, do a test.Take a tsp of mix and spread it on a greased plate. It should be able to come off without sticking .Then its done. or You can also test it this way: if you touch a tsp of mix with wet hands, it should not stick. Then its done.